Mexican Rice with Elote
Ingredients
Mexican Rice
- 1 cup rice
- 1 3/4 cup water
- 1/2 cup Old El Paso Roasted Tomato Mexican Cooking Sauce
- 1 tomatillo diced
- 1 jalapeño seeded and diced
- 2 scallions diced
Elote (Mexican Corn)
- 2 ears corn on cob
- 1/4 oz crumbled Cotija Cheese
- 1 tablespoon butter
- cayenne pepper to taste
- 6 Old El Paso Stand and Stuff Tortilla Bowls
Instructions
- Heat a tablespoon of oil in a hot skillet and sauté the dry rice.
- Stir in the diced jalapeño, tomatillo and scallions stir until tender.
- Next, add the water and tomato sauce, turn the temperature to low and cook until rice is tender.
- In separate skillet heat butter, add corn that has been cut off the cob. Cook until golden.
- Heat tortilla bowl as directed on package, add Mexican Rice and top with corn, cheese, and cayenne pepper.
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